Beat the heavy cream and egg together in a small mixing bowl.
Add the cut up chicken to a shallow bowl. Then pour the egg mixture on top. Fully coat the chicken with the egg mixture. Place the bowl into the fridge while you prep the coconut spice mixture. (Keep in the fridge for approximately 10 minutes).
Mix the spices and coconut flour together in a small bowl. Once combined, spread out onto a baking sheet or other flat surface.
Before you dip the chicken, preheat the air fryer to 400 degrees F.
While the oven heats up, dip the egg soaked chicken into the coconut flour mix. Be sure to coat both sides evenly and then add to a parchment paper lined basket in a single layer.
Once full, place the air fryer basket into the air fryer. Cook for 5-8 minutes (depending on how thick you sliced the chicken).
The chicken tenders are ready to be flipped once the tops turn golden brown. Flip the chicken strips and cook for approximately 5-8 minutes on the other side.
Use a meat thermometer or cut chicken to make sure inside is white before serving.
Serving Size:Recipe Serves 3
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